Pecan Cranberry Wild Rice
This delicious wild rice recipe is full of nutty flavor with the addition of pecans, plus dried cranberries and green onions is the perfect make ahead side dish.
Equipment
- sauce pan
Ingredients
- 1 cup dry wild rice rinsed and drained
- 5 cups vegetable broth
- 1 cup pecan halves
- 1 cup dried cranberries
- grated orange peel from one large orange
- 3 green onions thinly sliced
- ¼ cup extra virgin olive oil
- ½ cup fresh squeezed orange juice
- salt and pepper to taste
Instructions
- Add rice and vegetable broth to a large saucepan, bring to a boil, reduce heat, cover and simmer for 40 minutes. Do not over cook.
- Drain rice, add remaining ingredients, stir well to combine.
- Allow to sit for 2 hours or refrigerate overnight.
- Serve at room temperature or warm in the microwave if you prefer.
Notes
This is even better after 1 to 2 days! Always store in the refrigerator and bring to room temperature to serve. Use within 2 days.
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